Today’s recipe is much of an allied to the recipe that we posted here last week- Aloo Rassedar . In most of the northern belt of Agra, Benares and several other important cities of Uttar Pradesh , Poori (and its variants like Bedmi Poori) and Aloo Rassedar is a popular breakfast choice.

Wait a moment and have a look. No seriously, have a look. Could there be a bread preparation more aesthetically pleasing than this. An absolute delight for eyes, it is no surprise that this roti originates from the land of kings- Rajasthan.

Neer Dosa originates from Tulu region in Karnataka. Neer means water in Tulu and this dosa attributes its name to the way it gets prepared which involves adding lot of water to make these dosas thin, soft with porous surface.

This week we decided to head back to North Indian cuisine and explore something from kitchen of Uttar Pradesh. The motivation behind this exploration is my MIL. She has come to stay with us this month. So we decided to leverage this opportunity and prepare some authentic recipes from Rasois (kitchen) of UP and since Paranthas and pooris are my favorite part, I thought it would be more apt for us to try some stuffed paranthas.

“Bhakri” is a type of bread in the Maharashtrian cuisine.It can be made up of Sorghum(Jowar),Pearl Millet (Bajra),Finger Millet(Ragi) or Rice flour and considered as a staple food of farmers or the people who do extensive physical work for living.

Folks, once in a while all of us would love to get pampered! When I get bored of my mundane routine, I take a break from Kitchen chores to sit back and relax. On those days, My Mom or my Mother in Law take charge of the kitchen.